homemade mayonnaise

Never Buy Store-Bought Again With Our Homemade Mayonnaise Recipe

Ever stood there staring at the endless wall of condiments in the grocery store, feeling a little lost?

There is often a feeling that every jar of mayonnaise you see is just missing something. Maybe you want to know what is in the food you are eating. 

Making mayonnaise from scratch might seem hard, but it’s honestly a breeze. 

This guide is here to walk you through making your own mayonnaise. 

We promise it’ll be way better than anything from a store. You might just never reach for the processed stuff again.

Homemade Mayonnaise Ingredients Use In Our Recipe

ingredients for making mayonnaise

So, what goes into a good mayonnaise? 

It’s actually pretty basic stuff you probably have on hand. 

Each piece plays a part in making the magic happen. 

The first ingredient we are going to talk about are the egg yolks, these are the heart of your mayo, giving it that rich, creamy feel. Most recipes use one, we are going to use two. 

Then there’s the oil, which bulks it up and makes it spreadable. 

There is usually an acid, like lemon juice or vinegar, which adds a much needed kick and helps keep things balanced. 

A dash of mustard brings a bit of flavor depth, and salt just makes everything taste better.

Here’s a simple breakdown of what we are using:

  • Egg Yolks: These are from large eggs and need to be at room temperature. They’re the base of our emulsion, making the mayo creamy.
  • Dijon Mustard: Just a bit. Mustard adds flavor and helps the mayo stay together. The recipe calls for a tablespoon.
  • Lemon Juice:  Fresh is best! It gives the mayo a bright, tangy note. A tablespoon is all you need. White wine vinegar is a good substitute.
  • Salt: A pinch of fine sea salt enhances all the flavors. A quarter teaspoon is enough
  • Smoked Paprika:  This is our secret weapon. It adds a whisper of smoky flavor that’ll make your mayo stand out. A quarter teaspoon will do.
  • Oil: We need a cup. A neutral oil like grapeseed, rice bran, avocado or canola works great, as it lets the other flavors shine. You can use any neutral flavored oil here. 
  • Add a tablespoon of olive oil at the end for a subtle richness.

Once you’ve mastered this homemade mayonnaise, you might find yourself using it as a base for other dips and dressings, maybe even something as simple and delicious as a good tzatziki sauce recipe.

Simple Steps to Homemade Mayonnaise

mayonnaise starting to emulsify, showing a creamy, thick texture

Alright, let’s get down to making this mayo. 

Start by grabbing a medium-sized bowl. 

First, toss in your egg yolks, mustard, lemon juice, salt, and that special smoked paprika. Give it all a good whisk until it’s nice and smooth.

Next up, the oil. 

This part’s important, so listen up. 

You gotta add the oil super slowly, like just a few drops to start. 

Keep on whisking the whole time, no breaks! 

This helps create what they call an emulsion. 

That’s just a fancy word for making sure the oil and water in the yolks mix well instead of separating.

Once you’ve got a bit of oil in and it starts to look a little thicker, you can pour the oil in a bit faster. 

Use a slow, steady stream, and don’t stop that whisking.  

After about half the neutral oil is in and it is getting thick, add in your tablespoon of olive oil for a hint of richness. 

After the olive oil is fully incorporated, add the remaining neutral oil slowly. 

If it gets too thick, a teaspoon of cold water can help loosen it up. 

When all the oil’s in, give it a taste. You might want to add more salt or lemon juice.  

It’s all up to you!

Following these steps for emulsification is similar to the care you take when slowly adding ingredients for a proper bechamel sauce recipe.

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Other Ways to Mix Your Mayo

So, you want to make mayo but a whisk is nowhere to be found. Or maybe your arm gets tired easy. No worries, we have some ideas. You got other stuff in your kitchen that can do the job just as good, maybe even better.

Stick Blender or Immersion Blender

This thing is great for mayo.

It’s got those fast blades that really mix things up good.

It is also good for small batches.

Put all your stuff in a tall cup, stick the blender in, and let it rip. Start at the bottom, move it up slow as the mayo gets thick.

Regular Blender

That blender you use for smoothies?

It can make mayo, too.

Keep it on low speed, though.

You will want to pour that oil in real slow from the top. Do not let it run too long, or the mayo might get messed up from the heat.

Food Chopper or Food Processor

This one is good if you are making a lot of mayo.

Use a low speed to start with. Pour the oil in slow, like always. You might have to scrape the sides a few times so it all mixes good.

Stand Mixer or Hand Mixer

If you have got an electric hand mixer that is cool.

Or a big stand mixer with the whisk thingy. These are faster than doing it all by hand. Start slow and speed up a little when it gets thicker.

No matter what you use, some things are still important. Make sure your eggs and oil ain’t cold. Pour that oil in slow at the start, and keep mixing the whole time ’til it’s all creamy. You got this!

Homemade Mayonnaise Recipe

a spoon full of mayonnaise

Whip up a batch of this creamy, homemade mayonnaise, and you might never go back to store-bought.

It’s simpler than you think, and the taste is unbeatable.

In a matter of minutes, you will have the freshest, best-tasting sauce around. Let’s get started.

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mayonnaise recipe

Homemade Mayonnaise Recipe

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  • Author: Ryan Yates
  • Prep Time: 5 minutes
  • Whisking Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauce
  • Method: No-cook
  • Cuisine: French

Description

This recipe guides you through making a rich and flavorful mayonnaise from scratch. With just a few simple ingredients and a little elbow grease, you’ll have a homemade condiment that elevates any dish. The secret to this recipe is the smoked paprika, which gives this a truly unique flavor profile.

Equipment

  • Medium bowl
  • Whisk or immersion blender
  • Measuring cups and spoons

Ingredients

Units Scale
  • 2 large egg yolks, at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 1 cup neutral-flavored oil (like grapeseed, sunflower, or canola), divided
  • 1 tablespoon olive oil
  • 1 teaspoon cold water (if needed for consistency)


Instructions

  1. In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, salt, and smoked paprika until well combined.
  2. Begin adding the neutral-flavored oil to the egg yolk mixture very slowly, just a few drops at a time, while whisking constantly. It’s crucial to maintain a continuous whisking motion to encourage a stable emulsion.
  3. As the mixture begins to thicken, you can start to add the oil in a slow, steady stream, always whisking. Keep going until you have a good emulsion.
  4. Once about half of the oil has been incorporated, whisk in the tablespoon of olive oil. This will add a subtle richness.
  5. Continue to slowly drizzle in the remaining neutral oil, whisking without stopping, until all the oil is incorporated and the mayonnaise is thick and emulsified.
  6. If the mayonnaise becomes too thick, whisk in a teaspoon of cold water to reach your desired consistency.
  7. Taste and adjust the seasoning, adding more salt or lemon juice if needed.

Notes

  • Room Temperature Ingredients: Ensure your egg yolks and oil are at room temperature. This helps with emulsification.
  • The Drizzle is Key: The most important part of making mayonnaise is adding the oil slowly, especially at the beginning.
  • Storage: Keep your homemade mayonnaise in an airtight container in the refrigerator. It should last for about one week.
  • Variation: Feel free to experiment with different acids (like white wine vinegar or lime juice) or add herbs and spices for unique flavors.
  • The Smoked Paprika: Adding a touch of smoked paprika is what sets this recipe apart. It gives the mayonnaise a subtle smoky undertone that enhances its overall flavor profile. It is used sparingly so as not to overpower the sauce.

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 100-200
  • Sodium: 50-100mg
  • Fat: 10-22g
  • Saturated Fat: 1-2g
  • Carbohydrates: 20-30mg
  • Protein: 1g
  • Cholesterol: 0g

Secrets for Success

Want to make sure your mayo turns out awesome every time?  

The real trick is making sure everything’s room temperature before you start. 

This helps the emulsion form better. 

Cold ingredients can make things tricky. 

It is very important to add the oil slowly, especially at the start. Patience here really pays off, keeping your mayo from breaking.

What if things go wrong? Don’t worry, it happens. If your mayo’s too thin, it might not have emulsified right.  

You can try whisking in another room-temperature egg yolk in a new bowl, then slowly adding the broken mayo to that.  

If it’s too thick, a little water or lemon juice can thin it out.

Just like when making mayonnaise, having your ingredients at the right temperature is very important. It is a good habit to learn how to read a recipe and follow all the steps correctly, before you get started.

Spice It Up With Delicious Mayonnaise Recipe Variations

different variations of mayonnaise

Once you have got the basic recipe down, why not play around a bit?  

Mayonnaise is like a blank canvas for flavor. 

Want to add some heat? A dash of hot sauce or some chili flakes do the trick. 

Fresh herbs, like chives or dill, bring a nice, fresh angle to the table. 

Roasted garlic makes it savory. A little bit of curry powder brings a whole new flavor profile.

You could also try different kinds of acid. Lime juice adds a zesty kick. Different vinegars bring their own unique tang. There is a lot of room to experiment. 

Each element brings something different to the table.

Mayonnaise Recipe Troubleshooting Tips

broken mayonnaise vs creamy smooth mayonnaise

Sometimes, even when you follow all the steps, things can get a little wonky. 

The most common issue is the mayo not thickening up, or “breaking,” where the oil separates out.  

It is usually from adding the oil too fast. You can fix it with a little patience and sometimes a new egg yolk. 

Whisk a fresh room temperature egg yolk in a clean bowl. Slowly add the broken mayo to it, one teaspoon at a time, whisking until it starts to come together.

Sometimes, your mayo might end up too thick.  

A teaspoon or two of cold water can help. Add a little at a time until it’s the way you like it. You can also adjust the flavor at the end with more salt, acid, or spices to make it just right.

If your ingredients are broken, you can also consider just adding everything to a blender an pulsing to emulsify. This will usually bring everything back together. 

If your mayonnaise breaks, don’t fret. Similar issues can happen when making delicate sauces. It is similar to the process of making a good hollandaise sauce recipe.

Got Questions? Answers about Homemade Mayo

We have put together a list of things people often wonder about when it comes to making mayo at home.

Can I use a blender instead of whisking by hand?

Sure! A blender or an immersion blender can make things quicker. Use the lowest setting, and still add the oil slowly to ensure it emulsifies properly.

How long will homemade mayo keep in the fridge?

Homemade mayonnaise should be stored in an airtight container in the refrigerator. It typically lasts for up to a week.

Is it safe to eat raw eggs?

There’s a small risk of salmonella with raw eggs. Use pasteurized eggs if you’re concerned, or make sure your eggs are very fresh and from a reliable source.

What if I don’t have Dijon mustard?

You can use another type of mustard, like whole-grain or even a little mustard powder. It just might change the flavor a bit.

My mayo is too bland. What can I do?

Add a touch more salt, a squeeze more lemon juice, or a pinch of your favorite spices to boost the flavor.

Can I make mayonnaise without eggs?

Yeah, there are egg-free recipes out there. They typically use things like aquafaba (chickpea brine) or silken tofu as a base. They can be a good option for those with egg allergies or who follow a vegan diet.

What’s the best oil for making mayonnaise?

A neutral-flavored oil is best so it doesn’t overpower the other flavors.  Good choices are grapeseed, canola, sunflower, or a light olive oil.

Nutritional Insights

Homemade mayonnaise, while delicious, is also pretty rich in fats and calories. A tablespoon of typical homemade mayo can have around 100-200 calories and 10-12 grams of fat, depending on the oil used.  Most of these fats are monounsaturated and polyunsaturated, which are considered healthier than saturated fats. Keep in mind, the egg yolk adds a bit of cholesterol, about 20-30 milligrams per tablespoon of mayo.

This mayo does have some vitamins from the egg yolks, like vitamins A, D, and E, along with some minerals. Remember, moderation is key. Enjoy your homemade mayo as part of a balanced diet!

Ingredient Alternatives For Our Homemade Mayonnaise Recipe

Sometimes, you might not have every single ingredient on hand. Sometimes you might just want to try something different. Here are a few swaps you can make when making mayonnaise:

  • Lemon Juice: If you’re out of lemons, white wine vinegar is a great substitute. It has a similar acidity and a clean flavor. You could also try other citrus fruits, like lime juice, for a slightly different twist.
  • Dijon Mustard:  No Dijon? No problem. Other types of prepared mustard, like yellow mustard or even a spicy brown mustard, can work. Just be mindful that they might alter the flavor profile a little. A pinch of dry mustard powder mixed with a bit of water can also do the job.
  • Neutral Oil: If you don’t have grapeseed or canola oil, any neutral-flavored oil will work. Sunflower oil, safflower oil, or even a very light olive oil can be used. Just avoid strong-tasting oils like extra virgin olive oil, as they can overpower the mayo.
  • Eggs:  For those who can’t have eggs or want a vegan option, there are egg-free mayonnaise recipes out there. They often use aquafaba (the liquid from canned chickpeas), silken tofu, or even soaked cashews as a base to create a creamy texture.

These alternatives can help you make mayo even if you’re missing an ingredient or two. They might slightly change the taste or texture, but you will still end up with something tasty.

While mayonnaise is a treat, balance it out with some lighter fare. This asparagus and lemon orzo salad could be a refreshing side.

The Final Bite

So there you have it, friends. 

You’ve conquered the mysteries of homemade mayonnaise, armed with a recipe that’s easy, delicious, and way better than anything you will pull off the shelf. 

This simple condiment, crafted with your own hands, is more than just a spread for your sandwiches. It is also a testament to how rewarding a few minutes in the kitchen can be. 

Remember, the best part about making things yourself is that you are in the drivers seat. 

Tweak it, taste it, make it your own. 

If this recipe has sparked a little kitchen curiosity, and you are keen to keep the culinary adventures rolling, I highly recommend checking out the Simply Delicious Newsletter by Edible Exposure Media. 

It’s packed with tasty recipes and tips, perfect for anyone who loves good food made simple. This article was put together by Ryan Yates, and if my 20 years in commercial kitchens have taught me anything, it’s that a good meal is always worth the effort.

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.

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